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salted caramel sauce

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Ingredients: 

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90g of Raw Unsalted Cashews 

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160g of Boiling Water 

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400g of White Sugar

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200g of Coconut Cream (solid white part at the top of the can - approx. 2 cans) 

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1 Tsp of Vanilla Extract or Vanilla Essence

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2 Tsp of Salt

Tips: 

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  • Soak cashews for at least 45 mins if overnight is not possible 

  • Chill the can of coconut cream overnight for best results 

  • Add more salt for a strong salted caramel taste

  • Caramel can be stored in a sealed container in the fridge for up to 2 months

  • Caramel can be used for absolutely anything, not just for cupcakes!

Steps:

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  1. Soak cashews in boiling water in a bowl until softened. For best result, soak overnight

  2. Once cashews are softened, blend the cashew and water until very smooth. For best result, put through a sieve to remove chunks

  3.  Measure out coconut cream (only use solid part on top) then add cashew cream (from step 1&2). Mix until combine

  4.  Over medium heat, place sugar in a medium-sized saucepan. Whisk vigorously until sugar is melted and turning into a golden brown colour

  5.  Remove from heat. Add coconut cream and cashew mixture. Carefully whisk until combined then add salt and vanilla

  6.  Return mixture to heat and gently stir for 2 mins 

  7.  Remove from heat and allow to cool at room temp 

  8.  Store in fridge and enjoy!

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